Stewed red fish in a slow cooker
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Peel the onion and cut into small cubes. Wash the lemon and cut into thin slices. Clean the fish, rinse and cut into steaks.
Step 2:
Lubricate the bottom of the bowl of the slow cooker with vegetable oil. Lay out the fish steaks, sprinkle with chopped onions, put lemon slices on top.
Step 3:
Dilute the contents of a bag of Maggi with 200 milliliters of water. Add sour cream and mix everything well.
Step 4:
Evenly pour the resulting sauce over the fish. Put the bowl in the slow cooker and turn on the "Quenching" mode for 30 minutes. Cook with the lid closed.
Step 5:
Put the finished fish carefully on serving plates, decorate with herbs and serve to the table with your favorite side dish. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Maggi Seasoning - 59 kcal/100g
